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Festive Meringue Desserts

average rating

rate/review

prep time

15 min

total time

1 hr 10 min

makes

6 servings

photo by:

kraft

recipe by: kraft

What You Need

4 egg whites

3/4 cup sugar

1 tsp. vanilla

1 cup raspberries or sliced strawberries

1 cup blueberries or blackberries

1 square Baker's Semi-Sweet Chocolate

3/4 cup thawed Cool Whip Light Whipped Topping

Make It

PREHEAT oven to 300°F. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Blend in vanilla.

SPOON or pipe meringue mixture into 3 (4-inch) rounds onto each of 2 parchment or foil-covered baking sheets. Use a large spoon to make a large indentation in the centre of each round, building up the sides of each round as much as possible.

BAKE, 1 sheet at a time, on centre rack of oven 55 minutes or until meringue shells are dry and golden brown. Remove from oven; cool 1 to 2 hours on baking sheet or until completely cooled. Carefully remove meringues from parchment.

TOSS berries together; set aside. Place chocolate in small microwaveable bowl. Microwave on HIGH 1-1/2 to 2 minutes or until chocolate is completely melted, stirring after each minute. Fill meringue shells with the berries just before serving; top with whipped topping. Drizzle with chocolate.

kraft kitchens tips

AHA!

Cool Whip and a drizzle of semi-sweet chocolate are the extra-special touches that make these meringue and berry desserts look spectacular for your holiday table.

How to Pipe

Spoon beaten egg white mixture into large resealable plastic bag; cut a 1/2-inch piece from one corner of bag. Pipe the mixture in a circular motion, then pipe a rim around the edge of the circle.

Make Ahead

Meringues can be prepared in advance. Let stand, uncovered, at room temperature up to 8 hours before filling and serving.